In a large, heavy bottomed stock pot, heat olive olive oil over medium. Add onions and carrots and sauté until softened. Add garlic and stir until fragrant.
Add the beets, potatoes, cabbage, tomato paste, water, salt and pepper. Bring to a simmer and then reduce heat to medium low.
Allow to simmer for 45-60 minutes, stirring occasionally and until vegetables are tender.
Serve with desired accompaniments.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.